Beyond bolognese with penne

Heat med dutch oven over med-high heat. Add the olive oil & ground meat breaking it into very small pieces with wooden spoon. Cook until crumbles are lightly browned, about 5 min. Add the red onion, carrot & garlic to the pan & stir to combine. Cook for 3 min. Add white wine , scraping up the brown bits from The bottom of pan with wooden spoon. Simmer for 5 min. Stir in the tomatoes. Nestle the cheese rind & basil stems into the sauce & add salt. Reduce the heat to med & simmer the sauce, stirring occasionally , for 25 min. Meanwhile , bring large pot of water to boil over high heat. Season with salt. Add the pasta To the water & cook until pasta is still quite al dented, about 6 min. Reserve 1 cup of pasta cooking water. Drain pasta well & rinse under cool water; drain again. Remove the basil stems & cheese rind from the sauce & discard. Then add pasta to sauce. Sprinkle cheese directly onto bare pasta, then toss pasta well coat with the sauce, thinning as needed with reserved pasta water. Serve drizzled with olive oil & sprinkle with additional cheese.